Zin Collective – Zinfandel Recipe

Chill to serving temperature

If the bottle has been stored at cellar temperature (55–65°F / 13–18°C), allow 15–20 minutes in the refrigerator to bring it down to optimal serving temperature of 60–65°F (15–18°C). If the bottle is already cool (around 60°F / 15°C), no chilling is necessary.

Inspect and open

Inspect the bottle for sediments and any damage. Use a waiter’s corkscrew to cut the foil cleanly and remove it. Center the screw in the cork and extract the cork steadily. Wipe the bottle lip with a clean cloth or napkin to remove any cork fragments or dust.

Decanting (optional)

If the Zin Collective Zinfandel is youthful, intense, or shows visible sediment, decant for 20–45 minutes to allow the wine to open and soften tannins and aromas. Pour slowly into a decanter, watching for sediment. If the wine is mature or very delicate, taste a small sample first before deciding to decant.

Pouring

Hold the bottle at the base or by the body and pour into a large red or Bordeaux-style glass. For a by-the-glass service, pour a standard serving of 5–6 oz (150–180 ml). Serve one glass per request. Wipe the bottle lip between pours to keep service neat.

Final presentation and storage

Present the glass to the guest with the label facing them so they can read the producer and vintage. If the bottle is not finished, reseal with a wine stopper and store upright in a cool place or in a wine fridge. Opened bottle will keep 2–5 days refrigerated with a vacuum stopper; richer Zinfandels typically hold 3–5 days.

Select an appropriate glass (large-bowled red wine glass or Bordeaux). Warm your hands by holding the stem rather than the bowl to avoid warming the wine. If using a decanter, pre-rinse with a small amount of water then empty and dry before pouring to avoid introducing off-flavors.

If using a wine thermometer, confirm the wine is in the 60–65°F (15–18°C) range. Adjust by brief refrigeration or letting it rest at room temperature as needed.